Sunday, May 5, 2013

A Cinco de Mayo, must: Guacamole

No surprise here: I make ALL of my dips, spreads, sauces, and dressings from scratch -- OUTSIDE of the Box. They are simple to make and the taste is sooooooo worth the small effort.

To celebrate, Cinco de Mayo...Here's a simple, delicious Guacamole recipe that will please any crowd -- from my cookbook -- Shop, Cook, Eat: Outside of the Box.
Shop, Cook, Eat: Outside of the Box with Chrisetta Mosley

60 simple, delicious, healthy recipes

Reconnect with your food and take control of your health in your very own kitchen using this collection of simple recipes focusing on whole, natural foods.




3 Haas avocados, halved, seeded and peeled
1 lime, juiced 
1/2 teaspoon kosher salt

1/8 teaspoon cayenne pepper (more if you like it spicy)
1/4 medium red onion, diced
1 Roma tomato, seeded and diced
1 big handful fresh cilantro leaves, finely chopped
Baked Tortilla Chips, (page 47) for serving, optional


Halve and pit the avocados, then scoop out the flesh with a spoon into a mixing bowl. Mash the avocados with a fork, leaving them still a bit chunky. Add the remaining ingredients and gently fold everything together.

Lay a piece of plastic wrap right on the surface of the guacamole so it doesn't brown and refrigerate for at least an hour before serving.

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